Bitter thorn flower is a favorite mountain delicacy of Yunnan people. It has the same origin as food and medicine. It has the effects of clearing heat and detoxifying, diuresis and swelling, cooling blood and stopping bleeding. It can also be brewed with boiling water to make a refreshing drink to relieve summer heat. . Around the Qingming Festival, this shrub grows in most mountains in Yunnan, blooming with clusters of small white flowers. After picking and rinsing, a plate of cool and delicious bitter flowers is a delicacy that diners rush to praise.

There are many ways to eat Kuthorn Flower. Today we are introducing Kuthorn Flower Scrambled Eggs.

Raw materials: 200 grams of bitter flowers that have been washed and boiled with water to remove the astringency, 2 eggs, and dried chili pepper segments.

Ingredients: edible oil, salt.

Cut the dried chilies into sections and set aside. Open the eggs and put them in a bowl for later use.

Preparation method: Beat the eggs into egg liquid in a bowl, add cooking oil to the pot and heat (remember not to overheat the oil) (high, otherwise the eggs will be easy to burn)) Pour in the egg liquid and fry until the egg cake is formed. Use a spatula to cut into pieces and set aside. Add cooking oil to the pot and fry the dried chili segments until fragrant. Add the bitter thorn flowers and stir-fry for 2 minutes before adding it to the front. Stir-fry the fried egg cubes and add salt to taste. Place in the pan and serve.

Scrambled eggs with bitter thorn flowers have a smooth and tender green aroma with a slightly bitter aftertaste.